CAULIFLOWER PANKO PAKORAS (BREADED AND BAKED/FRIED)
I found the original recipe on another site with half the spices and reviewers said it was too bland so I'm posting it here to try myself with a little more punch. I also want to try mixing some coconut milk into the batter and frying in peanut oil. If it's worth posting I'll add it but if someone else has an opinion there first I'd love to hear it. :)
Provided by InAGourmetMinute
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 475°. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
- 2. In a small bowl, use a clean whisk to beat egg whites until foamy.
- 3. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
- 4. Place florets on a large nonstick baking sheet coated with oil. Bake until browned and crispy, about 20 minutes.
CAULIFLOWER POPCORN
Small florets of cauliflower look a lot like popcorn, and when coated with classic popcorn seasonings, they can be just as snackable. Roast pieces the size of popped kernels until deeply tender and frizzled, shower with panko bread crumbs seasoned with nutritional yeast, then return to the oven to toast. The panko mimics the airy crispness of popcorn, while nutritional yeast adds a cheesy, salty flavor. Adjust seasonings based on what you like: Add wet ingredients, like hot sauce or soy sauce, to the cauliflower before roasting, and dry ingredients, like Old Bay, furikake or Tajín, when you add the panko.
Provided by Ali Slagle
Categories easy, snack, vegetables, appetizer, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees. On a sheet pan, toss the cauliflower with ⅓ cup olive oil, 1 tablespoon nutritional yeast and the red-pepper flakes. Season generously with salt and pepper, then toss well to evenly distribute. Spread in an even layer and roast for 20 minutes, until the cauliflower is crisp-tender and starting to brown at the edges.
- Meanwhile, in a small bowl, stir together the panko, remaining 3 tablespoons nutritional yeast and remaining tablespoon olive oil. Season with salt and pepper, and stir with a fork until evenly combined.
- When the 20 minutes are up, stir the cauliflower, spread it into an even layer and sprinkle with the panko mixture. Roast until the panko is toasted, 10 to 12 minutes.
BAKED BREADED CAULIFLOWER
The perfect cheat for cheat day. Dip in your favourite dipping sauce. Add your favourite herbs and spices.
Provided by Chef V
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk eggs, salt, and pepper together in a bowl. Place panko bread crumbs in another bowl.
- Dip each cauliflower floret in egg mixture to coat, then dip each floret into bread crumbs to coat; place on prepared baking sheet.
- Bake in the preheated oven until tender and lightly browned, turning once, about 25 minutes.
Nutrition Facts : Calories 209 calories, Carbohydrate 45.4 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 3.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 487.5 mg, Sugar 3.6 g
ROASTED CAULIFLOWER WITH PARMESAN-PANKO CRUMBLE
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Provided by Rick Martinez
Categories Cauliflower Breadcrumbs Parmesan Cheddar Butter Garlic Thyme Shallot Parsley Lemon Thanksgiving Side Entertaining Dinner
Yield 20 servings
Number Of Ingredients 12
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss panko, Parmesan, cheddar, and 2 Tbsp. butter in a medium bowl until combined. Sprinkle evenly onto a parchment-lined rimmed baking sheet. Bake on lower rack until cheese is melted and bubbling and panko is deep golden brown, 6-8 minutes. Let cool. Crumble into small pieces; set aside until ready to use.
- Meanwhile, cut cauliflower into 1/2"-thick steaks (it's okay if the outside ends break apart).
- Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup.
- Toss half of cauliflower, half of shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on another rimmed baking sheet. Roast, tossing veggies and rotating sheets from top to bottom halfway through, until tender and browned, 45-55 minutes.
- Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over.
- Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.
CHEESY CAULIFLOWER WITH CRUNCHY PANKO CRUMBS, MADE LITE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Cut the cauliflower into even-sized florets, rinse and drain. Microwave in a bowl, with about 1" of water, covered in plastic for 3-5 minutes (depending on your microwave power). Remove the plastic wrap and set aside-- you want the cauliflowers to be slightly crunchy. For the sauce: Melt the butter and olive oil on medium heat. Whisk the flour and cook for 1-2 minutes, until it becomes very thick. Add the milk and continue whisking-- the sauce should still be very thick. Add the minced garlic. Add the chicken stock, a little at a time, until the sauce is has thinned out enough to be "pourable". Reduce the heat to low and add the grated cheese, stirring until it is completely melted. Add the thyme, then season, carefully, with salt & pepper, mustard and cayenne pepper(if desired). Give the sauce one final taste, and adjust the final seasonings to your preference. For the topping: In a small bowl, drizzle enough olive oil to slightly moisten the panko crumbs (regular bread crumbs are okay, but panko crumbs are much crunchier, and combine with a fork. Set aside. You can also add some additional thyme to the topping if you love that herb! Assembly: Pour the cauliflower into a casserole dish (or individual ramekins). Carefully pour and distribute the cheese sauce, evenly. Sprinkle the panko crumbs on top. Bake at 350°F for about 20-25 minutes, or until lightly golden and bubbly. You can broil the topping for 1 minute (keep an eye on it) if desired. By using low-fat milk, healthier olive oil and less butter, and reduced-fat cheese, this otherwise very high caloric dish is equally flavorful and we loved this dish!
SKILLET-ROASTED CAULIFLOWER WITH PANKO
Browning, then steaming the cauliflower lets you get color on it while ensuring it's tender in the center.
Provided by Girl & The Goat, Chicago, IL
Categories Bon Appétit Cauliflower Vegetarian Kid-Friendly Side Pescatarian Kosher Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toast pine nuts in a large skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl.
- Heat 1 Tbsp. oil in same skillet and cook panko, tossing often, until golden brown, about 3 minutes. Add to bowl with pine nuts; wipe out skillet.
- Heat remaining 1 Tbsp. oil in same skillet and cook cauliflower, tossing occasionally, until browned but not cooked through, 10-12 minutes. Season with salt and pepper and add 3/4 cup water. Cook until cauliflower is crisp-tender and water has evaporated, 10-12 minutes.
- Add garlic, butter, and pickled peppers to cauliflower and cook, tossing, until butter is melted and garlic and pickled peppers are fragrant, about 2 minutes. Remove from heat and mix in pine nuts and panko, Parmesan, and mint; season with salt and pepper.
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- Preheat the oven to 450°F. Spritz a large baking sheet liberally with cooking spray then set aside.
- Place the cauliflower florets into a large mixing bowl. Drizzle with the olive oil and stir until coated. Add the remaining ingredients reserving the green onion for garnishing. Toss until evenly distributed.
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- Toast pine nuts in a large skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl.
- Heat 1 Tbsp. oil in same skillet and cook panko, tossing often, until golden brown, about 3 minutes. Add to bowl with pine nuts; wipe out skillet.
- Heat remaining 1 Tbsp. oil in same skillet and cook cauliflower, tossing occasionally, until browned but not cooked through, 10–12 minutes. Season with salt and pepper and add ¾ cup water. Cook until cauliflower is crisp-tender and water has evaporated, 10–12 minutes.
- Add garlic, butter, and pickled peppers to cauliflower and cook, tossing, until butter is melted and garlic and pickled peppers are fragrant, about 2 minutes. Remove from heat and mix in pine nuts and panko, Parmesan, and mint; season with salt and pepper.
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